Time: 40 min.
Complexity: easily
Servings: 4

A delicious and healthy Italian-style dish. Polenta is served with baked tomatoes and sautéed Swiss chard. It's very filling. This dish uses canned whole tomatoes. Place them in a cast-iron skillet and roast them in the oven to infuse them with a richer flavor and release some juice, which makes a great sauce for the polenta. Blanched Swiss chard is lightly sautéed in the skillet along with the tomatoes. Both Swiss chard leaves and the tougher stems work well (just blanch them a little longer). Serve the polenta with the baked tomatoes and Swiss chard, topped with crumbled cheddar cheese.

Ingredients:

• 1 cup quick-cooking polenta
• 1 can (800 g) San Marzano plum tomatoes, drained
• 1 tbsp. l. olive oil
• 2 bunches of chard (approximately 900 g)
• 60 g unsalted butter
• 1 package (220 g) of farmer's cheese, crumbled

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

polenta, San Marzano tomatoes, chard, cheese

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Preparation:

Step 1
• Position a rack in the upper third of the oven and preheat the oven to 230°C.
Step 2
• In a large oven-safe skillet, combine the tomatoes, olive oil, and 1/4 teaspoon salt. Bake in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300°F (150°C), but leave the tomatoes inside.
Step 3
• Meanwhile, bring 5 cups of water to a boil in a saucepan over medium heat. Gradually stir in the polenta until smooth. Add 1 teaspoon of salt and pepper to taste. Remove from heat, cover, and keep warm.
Step 4
• Bring a saucepan of salted water to a boil. Cut the chard leaves into wide strips and the stems into 2.5 cm (1-inch) pieces. Cook the stems until almost tender, about 5 minutes, then add the leaves and cook until both the leaves and stems are tender, about 3 more minutes. Drain the chard.
Step 5
• Remove the pan from the oven and set it over medium heat. Set the tomatoes aside, add the butter, and toss until golden brown. Add the Swiss chard and toss to coat.
Step 6
• Divide the polenta among four plates. Top with tomatoes and Swiss chard. Season with salt and sprinkle the crumbled cheese over the polenta and vegetables.

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